

Vegetable and ricotta fritters with capsicum salsa
Ingredients
- Salsa
- ½ red capsicum, finely diced
- 1 tomato, diced
- 2 teaspoons red wine vinegar
- 1 teaspoon olive oil
- pinch salt
- chilli flakes to taste (optional)
- Fritters
- 1 courgettezucchiniX, grated
- 1 carrot, grated
- 1 spring onion, finely sliced
- ¼ cup ricotta
- 1 egg
- 2 tablespoons flour
- pinch salt
- black pepper to taste
- spray oil
- 2 tablespoons plain yoghurt, to serve
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Instructions
1 In a bowl, combine all salsa ingredients. Set aside.
2 In a separate bowl, combine courgette, carrot, spring onion, ricotta, egg, flour, salt and pepper.
3 Spray a pan with oil and set over a medium-high heat. In batches, cook fritters till golden, about 3-4 minutes each side. Serve with salsa and yoghurt.
Variations
Make it gluten free: Use gluten-free flour.
Nutrition Info (per serve)
-
Calories 411 cal
-
Kilojoules 1720 kJ
-
Protein 20 g
-
Total fat 21 g
-
Saturated fat 7 g
-
Carbohydrates 30 g
-
Sugar 20 g
-
Dietary fibre 8 g
-
Sodium 790 mg
-
Calcium 280 mg
-
Iron 3 mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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